Chris Railey
Well-Known Member
I am finally finished with the Masters so now it is time to try and make my fillet knife. I was wondering what grind do those of you who make them use? Full flat, scandi etc. Thanks.
https://knifedogs.com/attachments/0785b46d-3be9-4f4d-a86c-b71c6acb8d89-jpeg.68388/
That convex edge is great on large fish where you may want to go through the ribs along the spine. For that purpose I don’t take the flat grind all the way to the spine until a bit out past the handle. Those little flats near the handle add just enough stiffness that the blade doesn’t really begin to flex much until about halfway down the blade. (using .070 steel)
John, that full length photo knife is just too pretty to bounce around filleting fish! NICE work on that handle.
You know, I am glad you said that. I was thinking about micarta scales until you said that. rubber or wood it is...Thanks.Thanks Ken and Cliff! That’s the great thing about TruOil- the blood and guts wash right off LOL.